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Savory Southwestern-Style Baked Egg Casserole

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Ingredients

Adjust Servings:

	2 cups cornbread stuffing mix
	1 (15 ounce) can whole kernel corn, drained
	1 (4 ounce) can green chilies, chopped and drained
	1/2 cup sour cream
	7 eggs
	1 cup monterey jack cheese, shredded (4 oz)
	salsa, if desired

Nutritional information

264.4

Calories

146 g

Calories From Fat

16.3 g

Total Fat

8 g

Saturated Fat

271.9 mg

Cholesterol

432.5 mg

Sodium

16.9 g

Carbs

1.8 g

Dietary Fiber

3.3 g

Sugars

14.9 g

Protein

189g

Serving Size

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Savory Southwestern-Style Baked Egg Casserole

Name: Savory Southwestern-Style Baked Egg Casserole
Prep time: 20 min
Cook time: 36 min
Total time: 56 min
Yield: 6
Cuisine: American
Ingredients: : 2; : 1; : 1; : 1/2; : 7; : 1

Features:

Cuisine:

American

Got this from the same book! Turned out VERY well. I really enjoyed having something slightly different and "southwestern" for breakfast without any spiciness or tomatoes. BF went back for seconds and claimed the leftovers for tomorrow. I accidentally grabbed creamed corn at the store but went ahead with it (I just added another 1/2 cup crumbs to compensate for the extra moisture. But I would have liked the whole corn better for sure!) There's just one thing that I didn't like. The stuffing mix crumbs used were SUPER salty, and I love salt, I salt the heck out of everything but this was borderline to much for me. I would suggest trying to find a low sodium mix or one that you know really well (instead of grabbing store brand like me).

56 min
Serves 6
Easy

Ingredients

Directions

Southwestern Egg Bake, This sounds interesting Recipe comes from Easy Meatless Dishes , by Betty Crocker I haven’t made it yet, but putting it here to save , Got this from the same book! Turned out VERY well I really enjoyed having something slightly different and southwestern for breakfast without any spiciness or tomatoes BF went back for seconds and claimed the leftovers for tomorrow I accidentally grabbed creamed corn at the store but went ahead with it (I just added another 1/2 cup crumbs to compensate for the extra moisture But I would have liked the whole corn better for sure!) There’s just one thing that I didn’t like The stuffing mix crumbs used were SUPER salty, and I love salt, I salt the heck out of everything but this was borderline to much for me I would suggest trying to find a low sodium mix or one that you know really well (instead of grabbing store brand like me)

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Steps

1 Done	Preheat Oven to 400*. Spray a 9" X 13" Baking Dish With Cooking Spray.
2 Done	Mix Stuffing, Corn, Chilies, Sour Cream and 1 Egg in a Large Bowl. Spread Evenly in Baking Dish. (can Be Made Ahead & Refrigerated Up to 1 Day at This Point).
3 Done	Make 6 Indentations in Stuffing Mixture With the Back of a Spoon.
4 Done	Break 1 Egg Into Each Indentation. Make Sure You Pierce the Egg Yolks With a Toothpick (or You Will Have a Mess!).
5 Done	Bake, Uncovered For 20-25 Minutes, or Until Eggs Are Firm,not Runny. Sprinkle With Cheese Over the Stuffing Mixture.bake 2-3 Minutes More, Until Cheese Melts. Serve With Salsa, If Desired.